Enhanced nisin production by increasing genes involved in nisin Z biosynthesis in Lactococcus lactis subsp. lactis A164

2005 ◽  
Vol 27 (3) ◽  
pp. 155-160 ◽  
Author(s):  
Chan-Ick Cheigh ◽  
Hoon Park ◽  
Hak-Jong Choi ◽  
Yu-Ryang Pyun
Keyword(s):  
Lactococcus Lactis ◽  
Nisin Production ◽  
Lactococcus Lactis Subsp ◽  
Nisin Z

Identification and Characteristics of Nisin Z-Producing Lactococcus lactis subsp. lactis Isolated from Kimchi

2003 ◽  
Vol 46 (5) ◽  
pp. 385-388 ◽  
Author(s):  
Sang-Hee Park ◽  
Kikuji Itoh ◽  
Eisaku Kikuchi ◽  
Hidekazu Niwa ◽  
Tomohiko Fujisawa
Keyword(s):  
Lactococcus Lactis ◽  
Lactococcus Lactis Subsp ◽  
Nisin Z

Inhibition of a Methicillin-Resistant Staphylococcus aureus Strain in Afuega'l Pitu Cheese by the Nisin Z–Producing Strain Lactococcus lactis subsp. lactis IPLA 729

2004 ◽  
Vol 67 (5) ◽  
pp. 928-933 ◽  
Author(s):  
NATALIA RILLA ◽  
BEATRIZ MARTÍNEZ ◽  
ANA RODRÍGUEZ
Keyword(s):  
Staphylococcus Aureus ◽  
Lactococcus Lactis ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Aureus Strain ◽  
Northern Spain ◽  
Potential Threat ◽  
Methicillin Resistant ◽  
Initial Inoculum ◽  
Lactococcus Lactis Subsp ◽  
Nisin Z

Methicillin-resistant Staphylococcus aureus strains are a potential threat for food safety because foodborne illness caused by methicillin-resistant Staphylococcus aureus has been reported even though these strains were only associated with nosocomial infections until recently. This article focuses on the inhibitory effect of the nisin Z–producing strain Lactococcus lactis subsp. lactis IPLA 729 on the growth of Staphylococcus aureus CECT 4013, a methicillin-resistant strain. S. aureus was inhibited by the presence of the nisin producer IPLA 729 in buffered Trypticase soy broth, milk, and Afuega'l Pitu cheese, an acid-coagulated cheese manufactured in Asturias, Northern Spain. A reduction of 3.66 log units was observed in Trypticase soy broth at the end of the incubation period. In milk, viable counts of S. aureus were undetectable or were reduced by 2.16 log units in 24 h depending on the initial inoculum (1.8 × 104 and 7.2 × 106 CFU/ml). The staphylococcal strain was also undetected in test cheeses in which the nisin Z producer was present whereas 2 log units were detected in control cheeses at the end of ripening.

Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures

2007 ◽  
Vol 82 (2) ◽  
pp. 103-113 ◽  
Author(s):  
Nelson P. Guerra ◽  
Ana Torrado Agrasar ◽  
Cristina López Macías ◽  
Paula Fajardo Bernárdez ◽  
Lorenzo Pastrana Castro
Keyword(s):  
Mathematical Models ◽  
Lactococcus Lactis ◽  
Fed Batch ◽  
Nisin Production ◽  
Batch Cultures ◽  
Lactococcus Lactis Subsp

Enhancement of Nisin Production by Lactococcus lactis subsp. lactis

2016 ◽  
Vol 8 (3) ◽  
pp. 170-175 ◽  
Author(s):  
Dominic Dussault ◽  
Khanh Dang Vu ◽  
Monique Lacroix
Keyword(s):  
Lactococcus Lactis ◽  
Nisin Production ◽  
Lactococcus Lactis Subsp
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